Frites and Fritters…and Onion Rings

Friday Frites and Fritters…with a ring…
Onion rings.  Calamari rings.
Ring the FOH to chalk up Friday snack Specials.
The Menu Shoppe has it covered…
great finds for great snack menus.
Handsomely presented…
of course,
Exclaimed on our Chalkboard or LED Board.
Ready for the weekend and this savory snack?
Fried Calamari Rings with Roasted Garlic and Lime Aioli
1 (2.5-pound) package frozen, cleaned calamari, thawed
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
Peanut oil
Cut calamari tubes into 1/4-inch-thick rings; pat dry with paper towels.
Combine flour, salt, and pepper in a shallow dish. Dredge rings and tentacles, in batches, in flour mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat to 365F°.
Fry calamari, in batches, 2 minutes or until golden; drain on paper towels.
Serve immediately with Roasted Garlic and Lime Aïoli.
Shoestring Fried Frites
3 lbs. Idaho potatoes, peeled
Peanut oil
Cut potatoes into 4″ lengths about 1/16″ × 1/16″
(it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.
Heat about 4″ oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°F, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm.
Add matching shoestring onions.
Crisp Fried Onion Frites
1 large onion
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon paprika
Canola oil
Combine flour, salt, and paprika in a large bowl. Slice onion very thinly with a mandolin or sharp knife.
Pour oil to depth of 2 inches in a Dutch oven; heat to 375°. Toss onion rings into flour mixture to lightly coat. Shake off excess flour. Fry onions in batches, about 1 minute or until golden brown; drain on paper towels.
A splash of prosecco makes this batter better.
Vidalia Onion Rings
3 large vidalia onions, peeled
Peanut oil
2 cups flour
2 1/4 cups prosecco or other sparkling wine
Salt and freshly ground black pepper
Pour oil into a wide deep pot to a depth of 2″ and heat over medium-high heat until temperature reaches 365º on a candy thermometer. Whisk together flour and prosecco in a large bowl until batter is smooth; season to taste with salt and pepper. Slice onions into 1″-thick rounds, then separate into rings. Working in small batches, coat onion rings in batter, then use a fork to transfer rings one at a time to hot oil, and deep-fry, turning often, until golden and crisp, 2-3 minutes per batch. Transfer onion rings with a slotted spoon to paper towels to drain. Season to taste.
Beer Battered Onion Rings
1¾ cups flour
½ cup cornstarch
1½ tbsp. hot paprika
1 tbsp. dry mustard
1 tbsp. baking powder
1 tbsp. kosher salt, plus more to taste
2 tsp. honey
12 oz. lager-style beer
Canola oil, for frying
2 large yellow onions, cut crosswise into ½″-thick slices and separated into rings
In a large bowl, whisk together flour, cornstarch, paprika, mustard, baking powder, and salt.  Add honey and beer, and whisk until smooth; let sit for 10 minutes.  Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°F.  Working in batches, dip onion rings into batter, shaking off excess, and lower into oil; fry, flipping once, until golden brown, about 3 minutes. Transfer to paper towels to drain briefly and season with more salt.  Serve.
If it’s on the menu…the Menu Shoppe has it covered.
Your #1 online source for all of your restaurant needs.
This entry was posted in appetizer, Chalkboard Collection, gastropubs, LED Specials Board, small plates and tagged , , , , , . Bookmark the permalink.

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